Saffron rice

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cardamom po

Heat the oil and butter in a large saucepan over a medium-high heat. Add the cardamom pods, cinnamon sticks and cumin seeds and fry for 30 seconds.

Add the rice and stir until coated in the butter and oil, then stir in the saffron. Add 1l/35fl oz/4 cups water and the salt and bring to the boil. Turn the heat down to low, cover with a lid and simmer gently for 8-10 minutes until the rice